TRISH DESEINE puts together a delicious kale salad from a FRIEND’S RECIPE …
I’m currently cohabiting with a food science nut – which is a little like a health food nut only with plenty of butter, alcohol and chocolate allowed. I’ve told her (Jane) that if I hear one more chemical breakdown of an ingredient plus a list of all the effects it has or might have on my body I will spike her cereal bowl with beef dripping.
We don’t love food for the same reasons, that’s for sure, but her cooking is totally delicious and perfectly nutritious. This little salad, and versions of it, has been feeding me, my daughter and half of West Cork (including some serious chefs) for the past three weeks. I’m finally a convert to kale – as long as it’s chopped super finely and accompanied by many other less chewy elements. Come back soon Jane.
Jane’s Kale Salad
25 minutes preparation
15 minutes cooling for the quinoa
15 minutes resting
5 or 6 leaves of curly kale, stalks removed, finely chopped
4 tablespoons of chopped chives
2 tablespoons chopped fresh mint
4 tablespoons chopped flat leaf parsley
2 tablespoons chopped Wild sorrel (if you can find it)
50g quinoa cooked (with turmeric if you can be bothered) and cooled
6/8 cherry tomatoes chopped
1 avocado, finely diced
A few bacon bits
3 tablespoons olive oil
1 tablespoon lemon and/or lime juice
1 teaspoon cinnamon
1 teaspoon cumin
Salt and pepper
Mix all the salad ingredients together.
Whisk the dressing ingredients together and toss through the salad.
Leave to rest for 15 minutes or so before serving if you can. You could always use this time to cool the quinoa and add it just as you plate up.
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